Drying of restructured chips made from the old stalks of Asparagus officinalis

BACKGROUND: Old stalks of Asparagus officinalis, which account for one third of the total length of each spear, are always discarded as waste. To make full use of the resource, a kind of restructured Asparagus officinalis chip was made. The effects of pulse-spouted microwave-assisted vacuum drying (PSMVD), microwave-assisted vacuum drying (MVD) and vacuum drying (VD) on texture, color and other quality parameters of restructured chips were then studied to obtain high-quality dried chips. RESULTS: Results indicated that the drying time was significantly affected by drying methods, and PSMVD had much better drying uniformity than MVD. The expansion ratio and crispness of chips increased with increasing microwave power and vacuum degree. The browning reaction of samples in VD was more serious, which was confirmed by the results of color test and electronic nose.

Sensor for monitoring rice grain sieve losses in combine harvesters

Grain sieve losses are important parameters to judge the performance of cleaning shoes in combine harvesters. To keep grain sieve loss within acceptable limits, an impact-type piezoelectric sensor was developed for real-time monitoring. Rice grain and short straw particle models were established according to their physical properties, and discrete element method (DEM) simulations were carried out to understand their collision behaviour with the sensor.The influence of grain shape,straw length and impact angle on variations of the maximum normal contact force and force rise-time were analysed in detail. Differences in normal collision force, and force rise-time occurred which lead to corresponding differences in signal frequency and voltage amplitude. A signal processing circuit, which mainly consisted of a band-pass filter circuit and a voltage comparator circuit, was designed to discriminate for full grains.

Effect of microwave air spouted drying arranged in two and three-stages on the drying quality

Microwave air spouted drying arranged in two and three-stages was used to improve the drying uniformity, energy efficiency and product quality (color, aroma, taste and rehydration capacity) of carrot cubes. The two and three-stage drying arrangements were designed making use of the information obtained from drying curves of single-stage microwave air spouted drying. The carrot cubes dried using the two and three-stage microwave air spouted drying had retention of color, chlorophyll and carotenoids contents and higher rehydration capacity. They also had better drying uniformity in terms of moisture content, product temperature and sample size. The two and three-stage drying arrangements had significantly higher material loading capacity and energy utilization ratio. The carrot cubes dried using these two drying arrangements had better flavor and taste after drying as well as after rehydration.

智能感官分析仪器在宣威火腿加工品质控制中的应用

本文采用智能感官分析仪器如电子鼻、电子舌、质构仪,检测传统宣威火腿生产过程中的风味形成、质地变化、口感等客观指标,利用这些指标初步探索宣威火腿标准化生产的控制体系,为宣威火腿规模化生产品质控制找到客观的数据依据。

混合粉组成与米发糕品质特性相关性研究

为制得良好品质的米发糕，通过将高筋小麦粉与大米粉混合，并调整混合粉中大米粉与蛋白质的比例，分析了混合粉特性、面团粉质特性及米发糕质构特性之间的相关性。结果表明，混合粉中蛋白质含量与比容呈显著正相关，与咀嚼性呈显著负相关；支链淀粉含量对米发糕影响较大，与咀嚼性呈显著正相关；当混合粉中大米粉含量为 70 %时，米发糕的比容最大，质构特性较佳，为米发糕后续实验提供理论依据。 关键词：

不同发酵剂对大米发糕品质的影响

摘要：研究了2种不同类型的发酵剂对大米发糕比容和质构的影响，从而筛选出最适宜生产大米发糕的发酵剂。结果表明，在其他条件相同情况下，改变发酵剂的种类，大米发糕成品的比容和质构的变化都较明显；同时将质构参数进行相关性分析，从试验数据可以得出，鲜酵母优于即发性干酵母，当鲜酵母添加量为 3.0%时，大米发糕成品的比容和质构值均优于即发性干酵母制得的大米发糕。

TA.new plus质构仪参数

TA.new plus质构仪参数TA.new plus质构仪参数TA.new plus质构仪参数TA.new plus质构仪参数

《瑞玢月刊》第201605刊——TA.new plus质构仪、iNose电子鼻、SmarTongue电子舌、棚板式/岐管式冻干机、XFM微过滤系统、ROM微量高压反渗透系统等

瑞玢动态：2016年《食品感官分析技术交流会》将于5月27日在古城西安召开。公司的主要产品有：TA.new plus质构仪、iNose电子鼻、SmarTongue电子舌、棚板式/岐管式冷冻干燥机、XFM微过滤系统、ROM微量高压反渗透系统、便携式iNose-cp02/CO2气体分析仪、MP-180高压静电微胶囊包填机、纳米粒子高效收集装置、轻松感官分析系统、消费喜好测试系统、感官科学实验室等。